Kobe beef, a premium grade of Wagyu from Japan's Hyogo prefecture, is renowned for its marbling, which results in a unique flavor profile. Celebrated Chef Tyler Florence emphasizes that the meat should only be seasoned with salt and cooked with a hard sear to preserve its quality. Marinating Kobe beef is discouraged, as it can mask the rich flavor stemming from oleic acids in the fat that enhance its buttery taste. The care in raising these cattle contributes significantly to their meat's luxury status.
If you get a good piece of steak to begin with, you shouldn't have to do a lot to it. Just salt and sear.
It's just salt. A marinade will never do; the marbling in Kobe beef is what makes it special.
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